What you have to do:

Prepare kebabs. Put ground lamb into a bowl. Put two slices of bread into another bowl and pour in milk. Leave it to soak for 1-2 minutes, then take the bread out and squeeze out the milk. Transfer soaked bread into a bowl with meat. Add egg, chopped spring onions, mint and parsley, cumin, red pepper flakes, season with salt and black pepper. Finally add ground pistachios. Mix it well for 2-3 minutes. Divide the meat into 8-12 pieces. Use a wooden or metal flat skewer to shape long and flat kebabs. Leave them in a fridge for 20 minutes. Meanwhile, preheat the grill or a pan and fry the kebabs. Brush them with a little olive oil. Fry for 3-4 minutes on each side, depending on the size.

Make pilaf. Wash bulgur under cold water. Peel onion, deseed the green pepper and finely chop the vegetables. In a pot melt butter, add olive oil and put onions and green peppers. Cook for 2-3 minutes, then add bulgur and boiled chickpeas, red pepper paste. Stir well and fry for about 3 minutes. Then add water, stir once, and cook for about 15 minutes until water is absorbed. When cooked, remove from the heat, fully cover the pot with a lid and leave the pilaf to stay for 10 minutes. Before serving, use a fork to mix the pilaf.

Prepare onion garnish. Peel and slice red onion. Transfer it into a bowl. Add salt, sumac, drizzle with lemon juice, pomegranate molasses. Mix it well and leave it to marinate for 5 minutes. At the end add some chopped parsleyServe bulgur pilaf with lamb kebabs and onion relish on the side. You can also serve it with natural yogurt.